Apricot Cake with Pistachios and Coconut
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3,711 cal. | (177 %) | ||
| Protein | 109 g | (111 %) | ||
| Fat | 134 g | (116 %) | ||
| Carbohydrates | 505 g | (337 %) | ||
| Sugar added | 40 g | (160 %) | ||
| Roughage | 46.4 g | (155 %) |
| Vitamin A | 2.9 mg | (363 %) | ||
| Vitamin D | 4.1 μg | (21 %) | ||
| Vitamin E | 12.5 mg | (104 %) | ||
| Vitamin K | 87.1 μg | (145 %) | ||
| Vitamin B₁ | 2.3 mg | (230 %) | ||
| Vitamin B₂ | 2.8 mg | (255 %) | ||
| Niacin | 41.9 mg | (349 %) | ||
| Vitamin B₆ | 1.8 mg | (129 %) | ||
| Folate | 1,357 μg | (452 %) | ||
| Pantothenic acid | 10.1 mg | (168 %) | ||
| Biotin | 129.7 μg | (288 %) | ||
| Vitamin B₁₂ | 3.1 μg | (103 %) | ||
| Vitamin C | 85 mg | (89 %) | ||
| Potassium | 5,341 mg | (134 %) | ||
| Calcium | 652 mg | (65 %) | ||
| Magnesium | 423 mg | (141 %) | ||
| Iron | 23 mg | (153 %) | ||
| Iodine | 89 μg | (45 %) | ||
| Zinc | 11.6 mg | (145 %) | ||
| Saturated fatty acids | 66.4 g | |||
| Uric acid | 702 mg | |||
| Cholesterol | 569 mg | |||
| Complete sugar | 125 g |
Ingredients
- Ingredients
- 500 grams Pastry flour
- 1 sm package Dry yeast
- 40 grams sugar
- ¼ l milk
- 2 eggs
- 50 grams melted butter
- 800 grams ripe Apricot
- 4 Tbsps chopped Pistachio
- 4 Tbsps Coconut flakes
Preparation steps
All ingredients should be room temperature. Put two-thirds of the flour in a bowl. Create a well in the center and add the yeast. Add a pinch of sugar and 3 tablespoons of milk. Mix with the yeast and a little milk. Let sit about 20 minutes. Add the eggs, butter, remaining milk, flour and sugar. Knead well with an electric mixer. Covered and let sit for 1 hour.
Blanch the apricots and quench with cold water. Peel, halve, remove the pits and finely dice.
Line a baking sheet with parchment paper. On a floured surface, knead the dough once more with your hands. Roll out to the size of the baking sheet. Place dough on the baking sheet. Cover and let sit for 20 minutes. Spread the apricots over the dough and press down slightly. Bake at 180°C (approximately 350°F) for about 40 minutes and let cool. Sprinkle with pistachios and coconut flakes. Cut into pieces and serve.
